발효와 저장 중 온도와 시간 변화에 따른 동치미 품질 특성
The Effect of Temperature and Time on Physicochemical, Microbiological Properties and Sensory Analysis of Dongchimi during Fermentation and Storage
- 주제(키워드) Dongchimi , fermentation , storage , long-term , quality characteristics
- 주제(기타) 생활과학
- 설명문(URI) https://www.kci.go.kr/kciportal/ci/sereArticleSearch/ciSereArtiView.kci?sereArticleSearchBean.artiId=ART002644039
- 등재 KCI등재
- 발행기관 한국식생활문화학회
- 발행년도 2020
- URI http://www.dcollection.net/handler/ewha/000000176310
- 본문언어 한국어
- Published As http://dx.doi.org/10.7318/KJFC/2020.35.5.450
초록/요약
This study examined the optimal temperature and time conditions to maintain high quality Dongchimi during thefermentation and storage period. Dongchimi was fermented at low (5oC), medium (10 and 15oC), and high (20oC)temperatures until the acidity reached 0.2, 0.3, and 0.4%. respectively. From the consumer’s preference test enrolling fiveconsumers, Dongchimi fermented at 15oC until an acidity of 0.3% (for approximately six days) was evaluated to be theoptimal status because of its high score of overall acceptance, taste, and odor of consumers. To determine the optimalstorage temperature of fermentation, Dongchimi was stored at three different temperatures (−1, 2, 5oC) for four weeks afterfermenting at 15oC for six days. During the storage period, most of the physicochemical properties (pH, acidity, reducingsugar content, and organic acid) and microbiological properties changed significantly in the 2 and 5oC groups, resulting ina significant change in descriptive sensory analysis of Dongchimi. These results indicate that fermentation at 15oC andstorage at −1oC for Dongchimi enables it to maintain the best quality for a long time.
more